Parker House Rolls: the mini version
June 2nd, 2010
The classic recipe from the Parker Hotel in Boston, with the mini version in the restaurant allows us to serve it as a one-bite dish, or simply to eat several of them over the course of the meal and serving them warm the whole time.
Sugar, salt and dry yeast dissolved in whole milk, lightly warmed. Combine with whole egg and AP flour.
The dough is covered and left to rise. Punch down, shape, re-proof and then bake.
A touch of Murray salt over the top before baking, and of course melted butter brushed on top after baking to make it really wonderful.
The softness of the roll combined with melted butter and served warm can become a meal on its own with few accompaniments.
Below they are served as a lobster roll amuse bouche, with a chopped lobster filling, condiment and mini potato chips.
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